Ingredients portion 4
Sour cream 220 g
Sugar 140 g
Chicken egg 1 piece
Wheat flour 1 cup
Butter 50 g
Cottage cheese 200g
Manna grits 1 tablespoon
Freshly frozen cranberries 0.7 cups
Baking powder 1 tablespoon
Vanilla sugar on the tip of a knife
Cooking instructions 1 hour and 15 minutes
1 Grease a 26 cm large baking mould with butter and dust with flour. Beat the eggs (2) with a mixer to a fluffy froth, then add the sugar (100 g) and vanilla sugar and beat again.
2 Now add the soured cream and melted butter to the batter and beat again with the mixer bowl. Mix the baking powder with the flour, sift and add to the batter, then stir gently with a spoon. Spoon the dough into the baking tin.
3 For the filling, purée the curd with the blender. Add the eggs (1) and sugar (40 g), vanilla sugar or vanillin to the curd and beat again. Add the semolina to the filling and mix everything together.
4 Pour the filling carefully into the middle of the tin. Sprinkle the lingonberries on top and place in the oven. Bake the cake at 200 degrees for about 40-50 minutes. Now turn off the oven and let it cool down completely.
